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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Prized dried morels — cream sauces, pasta, spring dishes, stuffing
Record your recipes and experiments — organized cooking journal
Apple smoke flavor rub — pork chops, chicken thighs, salmon
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Prized dried morels — cream sauces, pasta, spring dishes, stuffing
Record your recipes and experiments — organized cooking journal
Apple smoke flavor rub — pork chops, chicken thighs, salmon
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Grease a 9 x 13-inch baking dish; cover the bottom with the pieces of dried beef. Wrap each chicken breast with a bacon strip and secure it with a toothpick; arrange wrapped breasts on the dried beef. Mix mushroom soup thoroughly with sour cream; spoon over the chicken. (Note: Omit salt and pepper, the dried beef and soup provide plenty.) The recipe can be made a day ahead to this point and kept covered in the refrigerator. Bake, uncovered, in a 275° oven for 3 hours. Yields 4 to 8 servings.